Healthy Curried Kale and Cauliflower Turmeric Soup

Grab a bowl and fill it up with this super delicious, comforting and totally vegetarian Healthy Curried Kale and Cauliflower Turmeric Soup.

How is it that some days I feel like I power through my to-do list while other days (like today) I barely manage to scratch the surface? Someone, please tell me I am not alone.

Yesterday, was an awesome, get-it-done kind of day. I managed to cook and shoot three recipes, share a new post where the words flew out of my brain and through my fingertips like a cool breeze on a chilly autumn night, managed my social accounts like a boss, did some laundry, played with my kid, fed him, bathed him, went for a family walk and put him to bed and even managed to watch an episode of Frontline.

Today? Things are looking a little different today. It’s mid-afternoon and all I can say for myself is that I went to the gym for two hours, edited some photos, started to edit a video to then learn that it needs to be re-shot and continue to stress eat all the snacks.

If you’re still reading this and wondering, “what is this girl talking about? I don’t care what you do all day”, then I guess all I can say is there are no cool autumn breezes here today. The words are not flowing, and before I go grab the animal cookies I just remembered we have (and purposely hid!) I figured I better start writing about something.

So, there you have it. REAL FREAKING LIFE. It’s really pretty boring, huh? No wonder I have nothing to write about.

Just kidding. I have a pretty awesome life, but it’s definitely not rainbows and sunshine and definitely not filled with tons of exciting things all the time. I’m just a regular person over here.

Oh, you too? Yes! Let’s be friends!

Ok, friend, if you’re wondering about this soup, it’s basically all the veggies you can think of chopped and riced and diced together in a super delicious broth. How you want to chop and rice and dice is totally customizable, but how I did it is in the instructions. If you want to be lazy and skip the textures of the vegetables, you can also just blend it all together. I have not done that (yet), but I’m going to imagine it would probably taste pretty awesome. Depending on your broth to veggie ratio preference will determine how much vegetable or chicken broth you want to add. I’ll admit, I wish I had added more. But that’s because I love brothy soups.

I topped mine with a few dashes of Tabasco sauce because the spicy vinegar flavor with all those veggies is one of my favs! Cheese is also always a good idea. Just sayin’.

Instructions

FOR THE CAULIFLOWER

Preheat oven to 400 degrees F.

In a large mixing bowl toss cauliflower florets with the olive oil, curry powder, ground turmeric, salt, cayenne powder and garlic powder. Transfer the tossed cauliflower to a large baking sheet and place in the preheated oven for approximately 20 minutes. Roast until the cauliflower is just softening, but not overcooked.

Remove the cauliflower from the oven and allow it to cool before transferring to a large food processor or blender. Pulse the cauliflower 3-4 times until it is riced (not pureed). Remove the cauliflower from the food processor and set aside.

FOR THE SOUP

Place a large pot or Dutch oven over medium high heat. Add the olive oil and diced onion to the pot and stir to mix. Cook the onions for 4-5 minutes, stirring occasionally.

Meanwhile, as the onions are sautéeing, add the chopped carrots to the food processor and pulse until riced (don't start with whole carrot sticks; chop them first and then add to the food processor). Transfer the riced carrots to the pot with the sautéeing onions. Add the garlic and dried basil. Stir well to combine.

Finally, add the chopped kale to the food processor and pulse 3-4 times, or until chopped into small pieces (you can also do this by hand, but I find it easier to do it with the food processor).

Transfer the kale and cauliflower to the pot and stir well to combine. Cook everything together for 3-4 minutes before adding a pinch of salt and the vegetable broth. Bring to a boil. Once boiling, reduce heat to low and cover. Simmer for 20 minutes, or until all veggies are cooked.

With the vegetables fully cooked, stir in the coconut milk and season with salt and pepper to taste.

Serve with fresh bread, crackers and Tabasco sauce for a little heat, if desired.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did you Make this Recipe? Tag it Today!Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section below.

Enjoy!

About Jessica

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

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About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, Buzzfeed, FeedFeed and many more. She holds a Bachelor of Science degree from the University of California.

Comments

A healthier version is saute veggies with coconut oil before adding to veggie broth. Add. 1 each yellow, red, orange bell peppers to garlic onions and kale and coconut oil. Low heat it important to infuse flavor with golden milk. Crushed black pepper corns and 1 large jalapeno sliced. 1 added also 4 large diced tomatoes to saute mix.